Potato Leek Soup

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This simple potato leek soup comes together with just a handful of ingredients for the most delicious side dish.

Prep Time20

Cook Time30

Total Time50

Servings: servings

Calories: 554kcal

Melt the butter in a large stock pot over medium heat. Add the leeks and garlic and season with salt and pepper. Cook until soft, about 10 minutes.
4 tablespoons unsalted butter, 4 large leeks, 4 garlic cloves, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper
Add the chicken broth and bring to a boil. Add the potatoes and bay leaves and cook until the potatoes are tender, about 15 to 20 minutes. Remove bay leaves.
5 cups chicken broth, 2 pounds Yukon Gold potatoes, 2 bay leaves
Blend with an immersion blender or remove from heat and blend in a stand blender in batches. Stir in heavy cream and serve. Taste and add more salt and pepper as needed.
1 cup heavy cream

This is an easy recipe to make vegan and dairy-free. Swap the butter for oil, the chicken stock for vegetable stock, and use either a soy or coconut creamer in place of the heavy cream.
I recommend cutting the leeks in half and then cutting them in thin slices through the white and light green part. Then rinse the cut pieces in a large bowl of water and use a salad spinner to get rid of all the extra moisture after draining. This will allow you to get rid of all the dirt and grit in between the layers of the leek.